Step-by-Step Instructions

1. 1.Prepare Bitter Gourd

   Take 1/2 kg of bitter gourds (karela). Cut them open and carefully remove all the seeds using a spoon or knife.

2. 2.Boil Bitter Gourd

   Bring water to a boil in a pot. Add the deseeded bitter gourds to the boiling water and cook on medium flame for 6-8 minutes until slightly tender.

3. 3.Strain and Fry Bitter Gourd

   Strain the bitter gourds from the boiling water and gently squeeze out any excess water. In a separate pan, heat cooking oil and fry the boiled bitter gourds until they are golden brown and crispy. Set them aside.

4. 4.Prepare Gravy Base

   In a large pan, heat 1/4 cup of cooking oil. Add 1/2 kg of sliced onions and cook until softened. Then add 2-3 chopped tomatoes, 1 medium diced potato, boiled lotus stems (bhee) as required, and boiled Indian round gourds (tinde) as required. Also add 2-3 green chilies.

5. 5.Add Spices and Liquids to Gravy

   To the vegetables in the pan, add 1 tsp salt, 1 tsp coriander powder, 1 tsp cumin powder, 1/2 tsp chili flakes, 1/2 tsp red chilli powder, and 1/2 tsp turmeric powder. Pour in 2-3 tbsp tamarind paste (imil) and 1 1/2 cup water. Mix everything well.

6. 6.Cook Gravy Base

   Cover the pan and cook on medium flame for 6-8 minutes, allowing the vegetables to soften and the flavors to meld.

7. 7.Prepare Stuffing for Karela

   In a bowl, combine 1 medium diced onion, 2-3 tbsp raw mango, 2-4 tbsp chopped tomato, and 2-3 tbsp fresh coriander. Add 1/2 tsp salt, 1/2 tsp red chilli powder, 1/2 tsp cumin powder, 1/4 tsp turmeric powder, and 1/2 tsp chaat masala. Mash all ingredients nicely, preferably in a chopper, to form a coarse paste.

8. 8.Stuff Bitter Gourds

   Take the fried bitter gourds and carefully stuff them with the prepared filling mixture.

9. 9.Combine and Finish Curry

   Uncover the gravy base and stir. Add the stuffed bitter gourds, 2-3 tbsp sliced raw mango, and approximately 1/4 cup green peas to the pan. Sprinkle 1/4 tsp crushed kasuri methi. Cover the pan again and cook on low flame for 5-7 minutes to allow the flavors to combine and the karela to absorb the gravy. Garnish with fresh coriander before serving.

10. 10.Serve

    Serve the Sindhi style Karele ka Salan hot with Chawal ki roti (rice flatbread) or any bread of your choice.